As submitted by Devon Delaney for Epicurious.com's Favorite Mothers Day Recipe Contest.

I love this recipe for your Mother's Day Recipe Contest because my mother is sweet and spicy and a little bit sassy just like this recipe! She is deep like the flavors in the recipe and she is as satisfying as the taste of this meal. Go Mom!

Preparation

Preheat oven to 450°F. Rinse salmon fillets and place skin side down on a lightly greased baking pan. Spread top surface of fish with 2 tablespoons apricot preserves and sprinkle evenly with ancho chili powder. Bake for 10 to 14 minutes or until desired doneness. Remove salmon to a serving plate.

Prepare salsa by stirring the salsa ingredients in a bowl just until combined.

Prepare the guacamole by mashing the avocado with 1 tablespoon preserves, lime juice and sea salt until smooth.

Divide the salmon between 4 serving plates that have been lined with a bed of fresh baby greens. Top salmon with a helping of salsa and a dollop of guacamole.

So good!

my notes

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